Waste not, want not workshop series: Transforming the way you think about food and the seasons.

Chips and Dips

Every year in the UK, we throw away 6.6 million tonnes of household food waste – much of it perfectly good produce that simply wasn’t used in time. Meanwhile, the cost of living continues to rise, and many of us are looking for practical ways to make our food budget stretch further while eating well.

Over a series of two hour workshops, you’ll learn time-tested techniques for preserving seasonal produce – whether it’s from your garden, local markets, or those yellow-sticker bargains that represent genuine savings and rescue perfectly good food from unnecessary waste.

Eating seasonally isn’t just about saving money or reducing waste (though it does both beautifully). Seasonal eating connects us to the natural rhythms of the year, often provides better nutrition and flavour, and supports local growers and sustainable farming practices. When we preserve food at its peak, we capture not just its taste, but its nutritional value too.

By the end of each workshop, you’ll have the confidence to turn surplus into treasure – transforming those “too good to waste” moments into a well-stocked cupboard that serves you year-round.

What you’ll bring create and take home: Chips and dips

Chips and dips

Who says delicious snacks have to break the bank? Making your own dips and chips is like having a magic trick up your sleeve, simple ingredients transform into crowd-pleasers that’ll have everyone asking for the recipe.

The secret? It’s all about being a bit cheeky with what’s already in your kitchen. Those vegetables that are looking a little tired? Perfect for roasting into crispy chip.! That tin of chickpeas hiding in the back of the cupboard? Hello, gorgeous homemade houmous. Even leftover roast vegetables can become the most amazing dip base.

Here’s where it gets really clever: you can make absolutely loads for the price of one fancy shop-bought tub. Planning a get-together? Sorted. Lunchtimes looking boring? Not anymore. Friday night film marathon? You’re covered!

The brilliant thing about homemade dips and chips is they’re completely flexible. Sweet potato chips, beetroot crisps, carrot sticks, apple slices – whatever’s cheap or in season becomes your star ingredient. And dips? You can whip up creamy avocado, zingy tomato salsa, or rich bean dips using whatever’s lurking in your fridge.

It’s honestly one of those skills that makes you feel like a proper kitchen wizard – turning the simplest things into something everyone will rave about. Plus, you know exactly what’s going into them, which feels pretty good too.

Workshop details

Grow, Cook, Share, Care is a Hands of Hope programme engaging vulnerable groups, those with complex needs, families, especially those living in food poverty, and older people, in learning, wellness and social activities aligned to growing, cooking, and nature.

Suitable for all. Priority for spaces will be given to people meeting the criteria: aged over 50, young carers and young adults with learning disabilities.

There is no charge for this workshop, donations are always welcome!

Please ensure you arrive ten minutes before the start time to ensure we can get everyone registered.